Back to the Grind Stone

       We’ve had a busy January to start the New Year already.  We’ve gotten back into the brewery doing what we love: making the beer you love. And we’ve been pounding the pavement scouting for a location so you can easily enjoy the beer you love. 

        Before New Year’s we brewed up a Munich Dunkel.  This style originated in Germany and we brewed it using 70% Munich Dark malt from Stone Path Malting Co (a local maltster), German noble hops, and we broke from tradition with the yeast and used a Kolsch yeast; this style is traditionally fermented with a lager yeast and our Kolsch strain is an ale not a lager yeast.  We are tentatively naming it: Fallen Maple Dunkel, due to the tree that recently fell on our brew house while the Dunkel had been in the fermenter.  Lucky for us and you, the beer was unaffected by the accident.  After we regained access to the brew house, we got the Dunkel transferred so it can lager (rest in cold temps) for a bit and it recently got bottled.  Look for us to be handing out samples in the near future. 

      Recently our mad scientist of recipes (Jeff) has created a few new beers for us to brew. First up was a Strawberry Blonde.  We changed up our normal blonde recipe to use a new hop: Barbe Rouge, which is supposed to give off strawberry notes.  We were happy to have a nice weather day for that brew day a little over a week ago.  Our first handful of brews on our systems had so many hiccups and unforeseen issues that now that we have our process streamlined we get worried when things go smoothly.    This brew day was no different; and sure enough, we got caught up in a discussion with a local silk-screener that we forgot to empty the mash tun before cooling down the wort. We normally try to reclaim as much of the water used for cooling the wort down as we can, to use in the cleaning of the kettles.  Waste not, want not.  Well, there we were, the boil had ended and we had a mash tun filled with spent grain.  Opps.  Time to rush and do something we should have taken care of a while earlier.  Oh well.  Other than that the brew went well and then we were off to Notch for an “after brew” liter. 

      Our post brew beer led us to a meeting with a new friend who is helping us secure a permanent location.  This month through our various friends around the north shore we have seen multiple locations and have had some follow up meetings with the landlords.  We are currently looking at floor plans and doing some preliminary plans along with cost analysis to see if these locations that we like will work for us.  One of the spots we looked at is in a great location and has the opportunity to look awesome, but might not be the size we can optimally grow larger in.  One spot has awesome growth potential with a lot of the infrastructure we need already built.  Another may not be the prettiest, nor the best location, but price can be a big selling point.  We will soon be looking at another spot that we have had our eyes on for a while, but we don’t know if it will work for us or the costs yet.  The ideas are brewing about all of these spaces: how many seats, how big of a bar, how will we decorate, and most importantly how large can our future tanks be?  When we know the final answers to these questions, we will announce it in some terribly ironic fashion.  So stay tuned and enjoy a local frosty beverage as we move forward with our dream of bringing you the best beer we can make.